Mastering the art of a great frittata: a delicious mushrooms, sweet onions, ham, cheddar frittata!!!

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It is part of the culinary art  to know how to cook  the most savory fluffy frittata, which is the Italian name for an omelet. With a big difference though: when the French light version of it, has few ingredients and it is all about the eggs, you can, here play with many combination of ingredients, like you would do for quiche, even better, without a crust!!! The results are what you see in the picture. ..a warm plumply, satisfying and very personal brunch or breakfast meal!

It is simple to make it, yet as we always say ‘ en cuisine‘ simple dishes are the most difficult to get done perfect. Do not be afraid, it is easy if you follow few techniques, that I will explain in a moment.

Prepare your frying good pans and fresh eggs and here we go!!!!!

 

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Ingredients : Serves 4 to 6

  • 2 to 3 slices of ham
  • 1/2 sweet onion, diced 
  • 1/4 red bell pepper, diced
  •  9 fresh organic eggs
  • 1/2 pound (250 gr) mix of mushrooms like cremini, shiitake, clean sliced
  • 2 slices cheddar cheese cut small
  • 2 to 3 tablespoons olive oil.
  • 1 tablespoon heavy cream or whole milk
  • Kosher salt and fresh pepper
  • fresh chives  or fresh parsley cut small

Lets’ do it:

Preheat oven at 425F (220C). 

You will need two skillets, one for the frittata  10 inch (25 cm.)  one for the vegetables.

Heat a ovenproof skillet, over medium heat barely 1 tablespoon of olive oil, the add onions and cook till soft. Set aside briefly. Add to the same skillet the diced bell pepper, saute’ for 3-4 minutes, till soft yet still crunchy.Set aside with the onions. The add 1 tbsp of olive oils, mushrooms and herbs, saute’ till tender, add if necessary 1 teaspoon of warm water. 

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Meanwhile, using a medium bowl, whisk together gees, cream or milk, salt and pepper. A pinch of paprika.

Now warm remaining olive oil in a ovenproof nonstick frying pan, over medium low heat. Add ham strips, saute’ for 1 minutes, then add all vegetables cook for 2 minutes.It is time to add the eggs mixture, let it cook gently  without stirring for 2 to 3 minutes, till eggs are set around the edges. 

Wrap the handle of your skillet in foil, transfer to the oven , bake for 5 minutes more, till frittata is fluffily, firm in the center, and edges are golden..

remove from oven, use a long thin metallic spatula to loose edges around. Hold a plate (use hot pads) over the top of the pan, flip the frittata onto the platter. Add few chives and serve warm or room temperature!!

Fantastica!!!

Good to know:  

You can serve and cook the frittata with the stove to oven method or entirely from the stove. In this case a good old cast iron pan is the best, and you can serve the frittata directly from it. You will have to flip it once, to golden brown both side.

Before you start, read the recipe entirely and follow ingredients preparation step by step. Choose the right frying pan.Your frittata skillet should be warm, not smoking hot or too cold. Do not stir eggs while they cook, you can top them with the light chopped ingredients, like cheese or ham or bacon or pancetta, or spinach leaves  (previously cooked though).

I like the oven to the stove method as it gives, flexibility and time to prepare the breakfast table.

Play with your preferred ingredients and enjoy it!!

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0 comments on “Mastering the art of a great frittata: a delicious mushrooms, sweet onions, ham, cheddar frittata!!!

  1. What a delicious tasty treat. Thanks Claire.

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